the texture was perfect. I let my donuts over rise, so they fell when I picked them up to put them into the oil, but puffed right back up in the oil and came out the perfect donut texture. I have to disagree with the first review though, next time I will definitely add more sugar to the dough. I don't like my donuts over frosted, and like at least *some* sweetness from the actual donut. This recipe as written produces a pretty bland donut without the frosting.

This recipe was almost a total fail. The batter was soooo thick. Even after following the recommendations to use 2 eggs and whip the whites it was just a thick goop. The first two rellenos had so much goopy batter that cooked up and slid right off the pepper they were a disaster. So I added a third egg and just enough milk to make the batter a normal, although thick consistency. I also skipped the first dip in flour as that just made the batter not stick at all. With the milk I was able to dip and coat the entire pepper. I used Anaheim peppers and they were just right for my taste, just hot enough but not overwhelming. My husband who has a higher tolerance didn't think they were hot at all.

Resist the temptation to Americanize this dish by smothering it in cheese because you will miss out on a wonderful experience. Excellent recipe, but be forewarned you'll never want to eat American Enchiladas again!